Description
A flavorful and easy one-pot Mongolian beef and rice meal featuring tender flank steak marinated in a savory soy and brown sugar mixture, cooked with crisp vegetables and aromatic spices. This dish combines hearty protein, fragrant rice, and vibrant vegetables for a satisfying and convenient dinner.
Ingredients
Scale
Beef and Marinade
- 1 pound Beef Flank Steak, sliced against the grain
- 1/4 cup Soy Sauce
- 1/4 cup Brown Sugar
- 2-3 cloves Garlic, minced
- 1 tablespoon Ginger, grated or minced
Main Ingredients
- 1 cup Long-Grain White Rice
- 2 cups Beef Broth
- 1 cup Mixed Vegetables (Bell peppers and snap peas)
- 1 tablespoon Sesame Oil
- Green Onions, chopped for garnish
- Vegetable Oil, for sautéing
Instructions
- Slice the Beef: Cut the flank steak against the grain into thin strips for maximum tenderness.
- Prepare Marinade: In a mixing bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger. Stir until the sugar dissolves to create the marinade.
- Marinate the Beef: Add the sliced beef to the marinade and let it sit for at least 20 minutes to absorb the flavors.
- Sear the Beef: Heat vegetable oil in a large pot over medium-high heat. Add marinated beef strips and cook until browned on all sides.
- Sauté Vegetables: Remove the beef temporarily, then add bell peppers and snap peas to the same pot. Sauté for 2-3 minutes until slightly tender but still crisp.
- Combine Ingredients: Return the beef to the pot, add the rice, and pour in the beef broth. Stir well to incorporate all ingredients.
- Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 20 minutes, allowing the rice to cook and absorb liquid.
- Rest: Turn off the heat, keep the pot covered, and let it sit for an additional 5 minutes to finish steaming the rice.
- Finish and Serve: Fluff the rice with a fork, drizzle sesame oil over the dish, and garnish with chopped green onions. Serve hot.
Notes
- For extra tenderness, marinate beef longer, up to 2 hours.
- You can swap beef flank steak for sirloin if desired.
- Adjust vegetables based on preference—carrots or broccoli work well.
- Use low-sodium soy sauce to reduce sodium content.
- Ensure to slice the beef thinly and against the grain for best texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
